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Coconut Pudding with Caramel Sauce


Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.

  • Servings: 10

Source: The Martha Stewart Show, Episode 5128


  • 3 tablespoons unflavored gelatin
  • Nonstick cooking spray
  • 2 cups half-and-half
  • 1 cup sugar
  • 1 teaspoon pure almond extract
  • 3 cups freshly grated coconut
  • 3 cups heavy cream, whipped
  • 1 cup fresh shaved coconut
  • Ralph Rucci's Caramel Sauce


  1. Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.

  2. Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.

  3. Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.

  4. Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

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